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In a large pot melt butter and add marshmallows. Stir until melted, add black color and mix in well. Add rice cereal and stir until blended. Drop by small spoonfuls onto parchment or wax paper. Be sure they are in odd, lumpy shapes. Cool. Place in a small cellophane bag and tie with ribbon.

You could add a poem about being on Santa’s naughty list, like this one:

“I heard you’ve been naughty not nice,
Santa even checked his list twice.
So all you’re getting from the North Pole
Is this old, lumpy bag of coal.”

Prepare an 8×8 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

Place the chopped semi-sweet and unsweetened chocolates in a large heat-safe bowl and set aside.

Pour the heavy cream and condensed milk into a medium saucepan and whisk until combined. Put the saucepan over medium heat. Bring the liquid to a simmer, whisking frequently so that the condensed milk does not scorch on the bottom of the pan.

Once the liquid is simmering, pour the hot cream over the chopped chocolate and let it sit for a minute to soften. Begin whisking the cream and chocolate together, until the chocolate is melted and you have a shiny, smooth mixture. It will be fairly thick.

Pour the chocolate into the prepared pan and smooth it into an even layer. Allow it to sit and firm up overnight, or for 3-4 hours in the refrigerator. Once the fudge block is firm, use a large, sharp knife to cut it into twenty-five pieces (five rows and five columns). For the smoothest cuts, rinse the knife in hot water and dry it between each cut. Skewer each block with a lollipop stick.

Store Hot Chocolate On A Stick in an airtight container for up to a week at room temperature, two weeks in the refrigerator, or up to a month in the freezer.

To make hot chocolate, heat a mug of milk (water does not work well in this instance) and add a chocolate block. Allow it to sit and soften for a minute, then vigorously stir until it is dissolved.

Place the white chocolate pieces and the half and half into a microwave safe bowl. Heat for 1 minutes, stopping to stir half way through. Continue to heat until melted and smooth. Add the hot chocolate mix and sugar, stirring constantly until thoroughly blended. Remove from heat and slowly add 1/2 cup of the milk and stir until smooth. Cool to room temperature.

In a blender place the remaining cup of milk, the room temperature chocolate mixture, and the ice. Blend on high speed until smooth and the consistency of a frozen daiquiri. Pour into a cup and top with homemade whipped cream and chocolate shavings.